— Robert Kerr

You know, in terms of lucrative, like on a, on a, um, hourly basis, I think, you know, you can structure catering, um, to do that. Uh, and I've done personal chefing and, and that that can fall into that category as well. Um, you know, the only challenge there is very often, uh, there's a lot of time between your next gig and in which case your hourly average goes down, right? So, um, if you've got other things to fill in that time, like a, a regular job, um, or whatever you're doing that perhaps, uh, you can make that work for you, which has been most fulfilling. I think for me, it's been education, uh, overall. But I, I will tell you, you know, uh, you know, being an educator, whether it's, uh, on ground or it, uh, in front of the camera right now, uh, with all of you, I do miss the, the chaotic energy, right, of the commercial kitchen. And so every once in a while I'll hook up with a friend in town here and, um, help out, uh, with a catering event or something else where I can feel that real energy and also contribute to the operation, right? Where there's paying customers involved, which is always fun as well. And, um, so that's, that's how I do it. And I think that's, um, something I hear from a lot of other educators too, that, uh, have, have taken this path. But, uh, you know, each person has their own personality, and I've certainly met folks that, um, really aren't interested in education at all. They like the stress and the chaos and all, all those other fulfilling things of, um, the commercial kitchen on a daily basis all through their career. So, uh, you, you'll find your, your way ahead as you get more experience under your belt.